KR102657501B1 - Manufacturing method of sol saesun bread using natural raw materials - Google Patents

Abstract

The present invention not only satisfies the needs of consumers by manufacturing bread with a high flavor using only natural raw materials collected from nature, but also enables the absorption of ingredients beneficial to the human body from bread, thereby breaking away from the prejudice that it is an instant or harmful snack, while also providing crispy bread. This relates to a method of manufacturing pine shoot bread using natural raw materials that actively promotes moist texture and improved storage, and involves drying pine shoots, concentrating them through hot water extraction, and transforming the concentrated pine shoots into fine powder. Manufacturing step (S100); Fermentation liquid manufacturing step (S200) of fermenting pine shoots using vitamin C as a fermentation catalyst and extracting the fermented pine sprout water to produce a pine shoot fermentation liquid (S200): Concentrating edible herbs and pine shoots A sediment production step (S300) of mixing to form sap in a natural state and then producing sediment from the formed sap; and, polishing brown rice with a 6-minute sea bream and then mixing the 6-minute sea bream and pine shoot fermentation liquid to prepare and manufacture dough. A molding product manufacturing step (S400) of forming the dough into an outer shell and then applying the fine powder prepared in the shoot powder manufacturing step (S100) to the outer peripheral surface of the outer skin to create a molded product; and the sediment manufactured in the sediment manufacturing step (S300). It consists of a final product production step (S500) of injecting and heating the molded product to produce the final product.

Description

Manufacturing method of sol saesun bread using natural raw materials}

The present invention relates to a method of manufacturing pine shoot bread using natural raw materials, and more specifically, to manufacturing bread with high flavor using only natural raw materials collected from nature, which not only satisfies the needs of consumers but also contains ingredients beneficial to the human body. This relates to a method of manufacturing pine shoot bread using natural raw materials that allows it to be absorbed from the bread, thereby breaking away from the prejudice that it is an instant or harmful snack, and at the same time maintaining a crispy and moist texture and actively encouraging improved storage.

Recently, with the improvement of living standards, the so-called wellness trend of pursuing quality of life while maintaining a healthy lifestyle has spread. Accordingly, consumers' purchasing tendency for food is more health-oriented and nature-friendly rather than products containing chemicals harmful to the human body. In line with this, consumers are recognizing and highlighting bread with a unique and superior taste and flavor as healthy bread compared to industrially produced bread that has the same taste and flavor everywhere, and research on this is increasing. .

However, contrary to consumer requests, when making health-oriented bread, the use of artificial seasonings such as yeast and sugar was inevitable in order to improve storage and product perfection.

In response to this, in order to avoid the use of chemical substances and improve the quality and functionality of bread, methods in the baking field include introducing harmful baking improvers or functional ingredients from natural substances and raw materials reprocessed through bioprocessing such as fermenting rice into bread. Interest and research into functionality continues.

For example, in Registered Patent Publication No. 10-2126495, technical ideas related to ‘method for producing rice coffee bean bread’ are published.

The technical idea concerns a method of manufacturing functional bread that contains rice flour rather than wheat dough, so it has a sticky taste and does not stick to the teeth.

However, the technical idea can be seen as supplementing the functionality aspect in that it uses rice flour instead of wheat flour, the fundamental raw material for bread.

Registered Patent Publication No. 10-2126495

The present invention was created to more actively solve the above-mentioned problems. By manufacturing bread with high flavor using only natural raw materials collected from nature, it satisfies the needs of consumers and allows the absorption of ingredients beneficial to the human body from the bread. The purpose is to break away from the prejudice that bread is an instant or harmful snack, and at the same time provide a method of manufacturing pine shoot bread using natural raw materials that has a crispy and moist texture and has improved storage properties.

In order to achieve the above-mentioned problems, the method for manufacturing pine shoot bread using natural raw materials proposed in the present invention is as follows.

The present invention washes pine shoots with vinegar containing brewed liquor and acetic acid, dries them by irradiating them with visible light, exposes the dried pine shoots to heat, removes moisture, concentrates the pine shoots through hot water extraction, and finely extracts the concentrated pine shoots. Shoot powder manufacturing step of transforming into powder (S100); Fermentation liquid manufacturing step (S200) in which pine shoots are fermented using vitamin C as a fermentation catalyst and the fermented pine shoots are extracted to produce a pine shoot fermentation liquid (S200): Edible herbs and pine shoots are concentrated and mixed to form sap, and then the formed sap is used. A sediment manufacturing step of generating sediment (S300); Brown rice was polished with a 6-minute sea bream, then mixed with the 6-minute sea bream and the shoot fermentation liquid to prepare dough. The prepared dough was formed into a shell, and then the fine powder prepared in the sprout powder manufacturing step (S100) was applied to the outer peripheral surface of the shell. Molding manufacturing step (S400) of producing a post-molding product; It consists of a final product generation step (S500) in which the sediment produced in the sediment manufacturing step (S300) is injected into the molding and heated to produce the final product, and the final product is formed using edible natural raw materials that can be obtained from nature. Accordingly, it is characterized by maintaining a soft internal texture, minimizing deformation of the texture of the outer skin due to external moisture, and improving storage properties.

The shoot powder manufacturing step (S100) includes a washing material preparation step (S110) of preparing a washing material by mixing brewed makgeolli and vinegar containing acetic acid; A pine shoot washing step (S120) of stirring the pine shoots and the washed material to remove impurities contained in the pine shoots; A washed product drying step (S130) of irradiating visible light to the washed pine shoots to induce evaporation of the washed material and dry it; A heat exposure step (S140) in which the dried pine shoots are exposed to heat to remove residual harmful substances that are not removed in the pine shoot washing step (S120); A moisture drying step (S150) of drying to remove moisture remaining in the pine shoots that have passed the heat exposure step (S140); A pine shoot concentration step (S160) of concentrating the pine shoots by extracting hot water from the pine shoots dried in the moisture drying step (S150); It includes a fine powder manufacturing step (S170) of manufacturing concentrated pine shoots into fine powder.

The fermentation broth preparation step (S200) includes a fermentation preparation step (S210) of preparing washed pine shoots, water, and vitamin C; A pure pine shoot liquid manufacturing step (S220) of mixing pine shoots and water and then crushing the pine shoots to produce pure pine shoot liquid; A mixture creation step (S230) of forming a mixture by adding pure pine sap and vitamin C into a fermenter; A fermentation broth generation step (S240) of removing air remaining in the mixture and inducing fermentation to produce a fermentation broth; It includes a pine shoot fermentation liquid generation step (S250) of extracting the fermentation broth to form a pine shoot fermentation liquid.

The sediment manufacturing step (S300); a raw material preparation step (S310) of preparing sediment raw materials by mixing aralia, eucalyptus, pine shoots, jicama, and geumhwagyu; A sap forming step (S320) of forming sap by concentrating and extracting sediment raw materials; Sap sediment manufacturing step (S330) of producing sediment from the extracted sap; Includes.

The molded product manufacturing step (S400) includes a polishing step (S410) of peeling the bran layer on the side of brown rice to produce 6-minute sea bream; Dough manufacturing step (S420) of mixing sea bream and pine shoot fermentation liquid for 6 minutes to prepare dough; A powder application step (S430) of creating an outer skin with dough and applying the manufactured fine powder to the outer peripheral surface of the outer surface; It includes a panning step (S440) of forming a molded product by arranging the outer skin coated with fine powder on a frame of a set shape.

The sap forming step (S320) further includes a sugar content adjustment step (S321) of adjusting the sugar content by adding the snail sap.

Specifically, the present invention further includes the following configuration.

The mixture creation step (S230) further includes generating a mixture with 90 to 95% by weight of pure pine sap and 5 to 10% by weight of vitamin C.

The dough manufacturing step (S420) further includes a dough adding step (S421) of mixing the sea bream and the pine shoot fermentation liquid for 6 minutes and adding more olive oil to create the dough.

The dough addition step (S421) is characterized by creating a dough with 88 to 90% by weight of 6-minute sea bream, 5 to 6% by weight of fermented seaweed shoot, and 5 to 6% by weight of olive oil.

According to the present invention, which consists of the above-described structure, it is possible to manufacture bread with enhanced functionality, such as prevention of vascular disease, by allowing the absorption of ingredients beneficial to the human body from bread by using only natural raw materials collected from nature.

In addition, since the texture of the present invention is maintained even after freezing and thawing, it has a higher shelf life than general commercial bread, thereby maximizing consumer satisfaction.

Figure 1 is a process diagram of the method of manufacturing pine sprout bread using natural raw materials of the present invention.
Figure 2 is a block diagram of another embodiment of the method of manufacturing pine sprout bread using natural raw materials of the present invention.

First, the advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in various different forms. The present embodiments are merely provided to ensure that the disclosure of the present invention is complete, and are provided by those skilled in the art in the technical field to which the present invention pertains. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. In addition, the same reference numerals refer to the same elements throughout the specification.

Before explaining the present invention, it is a self-evident fact that purified water can be used as the moisture required for dough, that is, water, and that plants with relatively high sugar content can be further extracted to ensure sugar content.

In addition, it is a self-evident fact that in order to make fine powder using pine shoots, processing can be done at a certain temperature and for a certain time, and this may vary depending on the atmospheric pressure or region.

It is a self-evident fact that separate manufacturing equipment is used to make mixtures, powders, liquid substances, etc. required by the present invention.

Hereinafter, the specific manufacturing method of the present invention will be described while its effects and actions will be explained, and specific explanations regarding the content of the composition, etc. will be explained again through examples.

The main features of the present invention include pine shoots as the main raw material, 6-minute sea bream instead of flour, vitamin C as a catalyst to form a fermentation liquid, and sap extraction to increase the sugar content of the sediment.

The pine sprout bread produced by the manufacturing method of the present invention has a space inside to protect the sediment, so it can realize a moist texture, and the outer surface has a crunchy texture, so it can satisfy the needs of consumers using only natural raw materials. In particular, the flavor of the pine sprout bread according to the present invention is continuously maintained due to the internal space, thereby actively improving storage properties.

Specifically, as shown in Figure 1, the present invention washes pine shoots with vinegar containing brewed liquor and acetic acid, dries them by irradiating them with visible light, exposes the dried pine shoots to heat, removes moisture, and then extracts pine shoots with hot water. A shoot powder manufacturing step (S100) of concentrating the shoots and transforming the concentrated shoots into fine powder; Fermentation liquid manufacturing step (S200) in which pine shoots are fermented using vitamin C as a fermentation catalyst and the fermented pine shoots are extracted to produce a pine shoot fermentation liquid (S200): Edible herbs and pine shoots are extracted with hot water, concentrated and mixed to form sap, and then A sediment manufacturing step (S300) of generating sediment from the formed sap; Brown rice was polished with a 6-minute sea bream, then mixed with the 6-minute sea bream and the shoot fermentation liquid to prepare dough. The prepared dough was formed into a shell, and then the fine powder prepared in the sprout powder manufacturing step (S100) was applied to the outer peripheral surface of the shell. Molding manufacturing step (S400) of producing a post-molding product; It consists of a final product generation step (S500) in which the sediment produced in the sediment manufacturing step (S300) is injected into the molding and heated to produce the final product, and the final product is formed using edible natural raw materials that can be obtained from nature. Accordingly, it is characterized by maintaining a soft internal texture, minimizing deformation of the texture of the outer skin due to external moisture, and improving storage properties.

Pine shoots, the main raw material of the present invention, are natural products that not only contain ingredients that prevent arteriosclerosis and help blood circulation, but also have excellent effects on skin aging and nicotine detoxification.

In addition to the above-mentioned benefits, you can also feel warmth and comfort from the scent.

The shoot powder manufacturing step (S100) is a step of removing components harmful to the human body contained in pine shoots, which are the main raw materials, using makgeolli and vinegar and processing the pine shoots into fine powder, that is, powder. Pine shoots should be harvested and utilized while still green.

The shoot powder manufacturing step (S100) includes a washing material preparation step (S110) of preparing a washing material by mixing brewed makgeolli and vinegar containing acetic acid; A pine shoot washing step (S120) of stirring the pine shoots and the washed material to remove impurities contained in the pine shoots; A washed product drying step (S130) of irradiating visible light to the washed pine shoots to induce evaporation of the washed material and dry it; A heat exposure step (S140) in which the dried pine shoots are exposed to heat to remove residual harmful substances that are not removed in the pine shoot washing step (S120); A moisture drying step (S150) of drying to remove moisture remaining in the pine shoots that have passed the heat exposure step (S140); A pine shoot concentration step (S160) of concentrating the pine shoots by extracting hot water from the pine shoots dried in the moisture drying step (S150); It includes a fine powder manufacturing step (S170) of manufacturing concentrated pine shoots into fine powder.

The washing material preparation step (S110) is a step of preparing makgeolli and vinegar and is intended to wash the resin of pine shoots.

The pine shoot washing step (S120) involves stirring the pine shoots and the washed water and immersing the pine shoots in the washed water, which may last for about 36 hours. The purpose of this is to completely remove resin, etc. from the collected pine shoots.

The washing drying step (S130) is a process of drying by irradiating visible light, that is, light, so that the alcohol contained in the makgeolli evaporates and the vinegar smell is naturally removed.

The heat exposure step (S140) uses the phenomenon of sublimation by applying heat to water to wash the pine shoots again so that harmful substances are removed once again.

The moisture drying step (S150) completely removes remaining moisture by exposing the pine shoots to steam.

The fine powder manufacturing step (S160) is manufactured in powder form through a toll processing process of crushing or crushing the washed and dried pine shoots.

As a result, the fine powder made by processing pine shoots is applied to the outer surface of the outer skin, which not only provides a crispy texture later, but also prevents the outer surface from being deformed by moisture.

The fermentation broth preparation step (S200) includes a fermentation preparation step (S210) of preparing washed pine shoots, water, and vitamin C; A pure pine shoot liquid manufacturing step (S220) of mixing pine shoots and water and then crushing the pine shoots to produce pure pine shoot liquid; A mixture creation step (S230) of forming a mixture by adding pure pine sap and vitamin C into a fermenter; A fermentation broth generation step (S240) of removing air remaining in the mixture and inducing fermentation to produce a fermentation broth; It includes a pine shoot fermentation liquid generation step (S250) of extracting the fermentation broth to form a pine shoot fermentation liquid.

The fermentation preparation step (S210) is a step of separately preparing pine shoots that have undergone the moisture drying step (S150) and preparing them for fermentation through water and vitamin C.

Vitamin C is one of the elements necessary for the function of the human body and maintenance of health, and is also called ascorbic acid. Unlike other Poyuru, humans cannot produce it on their own and rely on external intake.

If the fermentation process is carried out with the activity of these vitamin C enzymes, the fermentation time of existing artificial enzymes is shortened to 1/50th, and the extraction of the taste, aroma, and efficacy ingredients of the raw materials can be maximized during the fermentation process, and the final product It has beneficial effects on the human body that consumes it.

In the fermentation broth generation step (S240), carbon dioxide can be injected for fermentation. The pine shoot fermentation liquid generation step (S250) is a process of extracting only the actual fermentation liquid, and only pure fermentation liquid is extracted by removing impurities during the fermentation process.

The sediment production step (S300) is a process of manufacturing natural syrup that increases the sugar content of the sediment inside the bread. The present invention utilizes aralia, nungaeseungma, pine shoots, jicama, and geumhwagyu to produce natural syrup with a sugar content of 50 brix or more. manufactures.

For this purpose, the sediment manufacturing step (S300) includes a raw material preparation step (S310) of preparing sediment raw materials by mixing aralia, eucalyptus, pine shoots, jicama, and geumhwagyu; A sap forming step (S320) of forming sap by concentrating and extracting sediment raw materials; Sap sediment manufacturing step (S330) of producing sediment from the extracted sap; Includes.

Aralia is a shoot that grows on the aralia tree and contains various vitamins and saponins, which have the effect of preventing cholesterol absorption and smoothing blood flow. Snowflake is an edible crop distributed in alpine areas, contains saponin, and has effects such as strengthening the stomach, protecting stomach lining, preventing cardiovascular disease, oxidation, and anti-aging. Jicama is rich in inulin, which has a sweet taste, helps regulate cholesterol and blood sugar levels, and contains vitamins, folic acid, and potassium. Geumhwagyu is a plant rich in vegetable collagen and has effects such as skin care, anti-inflammatory pain relief, and improvement of menopausal symptoms.

These natural crops are concentrated to produce sap whose sugar content is adjusted to 50 Brix or more to produce greens to be used in sediment. In other words, in order to adjust the sugar content of the sediment to the prepared sap, the sap forming step (S320) of the present invention may further include a predetermined sugar content control step (S321).

The sweetness control step (S321) is to adjust the sugar content by adding the Sorozoe sap. By concentrating the natural raw materials, a sweetness of 40 Brix can be prepared, and by adding the Sorozoe sap, a sweetness of 50 Brix can be secured. This ensures sufficient sweetness and increases consumer satisfaction. At this time, it is natural that a washing process is performed to remove toxicity from natural raw materials such as aralia.

The molding manufacturing step (S400) is characterized by producing dough and manufacturing moldings using rice as a basic raw material that has been subjected to a 6-minute sea bream process that maximizes the preservation of rice germ, which contains 66% of the nutrients of rice, instead of wheat.

For this purpose, the molded product manufacturing step (S400) includes a polishing step (S410) of peeling the bran layer on the side of brown rice to produce 6-minute sea bream; Dough manufacturing step (S420) of mixing sea bream and pine shoot fermentation liquid for 6 minutes to prepare dough; A powder application step (S430) of creating an outer skin with dough and applying the manufactured fine powder to the outer peripheral surface of the outer surface; It includes a panning step (S440) of forming a molded product by arranging the outer skin coated with fine powder on a frame of a set shape.

The polishing step (S410) is a step of manufacturing 6-minute sea bream by polishing to peel off the bran layer on the side of brown rice, and protects the rice germ containing the nutrients of the rice as much as possible. 1-minute sea bream and 5-minute sea bream have a complete bran layer, which can create an excessive and sometimes uncomfortable chewing sensation. In particular, 7-minute sea bream has a problem in that the nutrient content decreases as the rice germ is peeled during the peeling process.

Accordingly, the present invention not only complements the chewing sensation with rice milled for 6 minutes, but also protects the rice germ containing nutrients, and further enhances the functionality of the final product along with natural raw materials such as pine shoots.

In the powder application step (S430), fine powder formed from pine shoots, which is the main raw material, is applied to the outer circumferential surface of the outer skin. The fine powder not only provides beneficial nutrients, but also provides a crispy texture to the outer surface of the bread in the future and moisturizes the outer surface. It can play a protective role.

Specifically, the present invention further includes the following configuration.

The mixture creation step (S230) further includes generating a mixture with 90 to 95% by weight of pure pine sap and 5 to 10% by weight of vitamin C.

According to the present invention, in order to test the fermentation time of the mixture of pure pine extract and vitamin C and the pure pine extract itself, the fermentation process was carried out at a room temperature of 25 degrees Celsius, and the time taken for the first fermentation gas, which appeared as a signal of fermentation, was compared.

Comparative group 1 is a result confirmed with only the pure sea pine extract, Comparative group 2 is a mixture of 90% by weight of pure sea pine extract and 10% by weight of vitamin C, and Comparative group 3 is a mixture of 95% by weight of pure sea pine extract and 5% by weight of vitamin C. The results are for the mixture, Comparative Group 4 is a mixture of 89% by weight of seaweed pure water and 11% by weight of vitamin C, and Comparative Group 5 is a mixture of 96% by weight of seaweed puree liquid and 4% by weight of vitamin C.

division Time taken for the first fermentation gas to occur Comparison group 1 240 Comparison group 2 14.9 Comparison group 3 14.7 Comparison group 4 15.5 Comparison group 5 16

Looking at the results of Comparative Groups 1 to 5, the fermentation time was dramatically shortened in Comparative Groups 2 to 5, which used vitamin C as a catalyst. Among them, it can be confirmed that the comparative group 2 and 3, which are the mixture proposed by the present invention, underwent fermentation in the shortest time. When the vitamin C content was reduced, the fermentation time increased, and even when the vitamin C content was increased, the fermentation time did not decrease, but rather, fermentation took longer than the appropriate combined milk. There was an increase in time.

As a result, the mixture proposed in the present invention is preferably composed of 90 to 95% by weight of pure seaweed extract and 5 to 10% by weight of vitamin C.

The results of a satisfaction survey on pine sprout bread that underwent the manufacturing process of the present invention as described above are as follows.

The experimental method was to invite 100 random people to taste the product and request a sensory evaluation. If they were dissatisfied, they started with 1 point, and if they were very satisfied, they rated it with 5 points.

Very dissatisfied (1 point) Dissatisfied (2 points) Average (3 points) Satisfied (4 points) Very satisfied (5 points) 0 0 0 10 90

As in Example 2, all tasters who sampled the pine sprout bread of the present invention evaluated that they were satisfied with both sweetness and flavor, and more than 90% of them evaluated it as very satisfied (5 points).

In light of these results, the pine shoot bread of the present invention, made only from natural ingredients and without artificial seasonings, can satisfy the needs of consumers.

The dough manufacturing step (S420) further includes a dough adding step (S421) of mixing the sea bream and the pine shoot fermentation liquid for 6 minutes and adding more olive oil to create the dough. The dough addition step (S421) is characterized by creating a dough with 88 to 90% by weight of 6-minute sea bream, 5 to 6% by weight of fermented seaweed shoot, and 5 to 6% by weight of olive oil.

Olive oil has the advantage of increasing the volume of bread by making it easier to manipulate in the baking process, improving the internal structure of bread, and delaying hardening during storage.

The physical properties of pine shoot bread according to the addition of olive oil were measured, control 1 was a dough made by adding 4% shortening to general wheat flour dough, and control 2 was a 6-minute sea bream and pine shoot fermentation liquid in the dough manufacturing step (S420) of the present invention. Dough prepared by was used.

For the evaluation of physical properties according to the content proposed by the present invention, comparison group 1 is a dough prepared with 88% by weight of sea bream for 6 minutes, 6% by weight of fermented pine shoot, and 6% by weight of olive oil; comparison group 2 is 90% by weight of sea bream for 6 minutes, The physical properties were compared and evaluated using dough prepared with 5% by weight of fermented pine shoots and 5% by weight of olive oil, and as comparative group 3, dough made with 85% by weight, 7.5% by weight of fermented pine shoots, and 7.5% by weight of olive oil.

The physical properties were measured for dough crumb hardness, cohesiveness, adhesiveness, and elasticity.

division Hardness (kg/cm ² ) Cohesiveness (%) Adhesion (g) Elasticity (%) Control group 1 2.20 0.66 1.31 0.72 Control group 2 2.10 0.68 1.33 0.72 Comparison group 1 2.10 0.64 1.20 0.74 Comparison group 2 2.10 0.64 1.20 0.74 Comparison group 3 2.18 0.65 1.22 0.72

Adding olive oil to the dough spreads widely across the thin film-like gluten protein layer during the dough, improving extensibility and making it easier to deform from external forces, making it easier for the dough to expand during oven (heating). This increases the volume and produces soft bread. Therefore, it is believed that the test group without added olive oil lacked this effect, resulting in increased hardness, cohesiveness, and adhesiveness.

It can be seen that the quality of the pine shoot bread produced by the present invention is similar to that of bread made with conventional flour, and furthermore, when olive oil is added, hardness, cohesiveness, adhesiveness, and elasticity are improved. can be seen.

However, since there is no significant difference when increasing the olive oil content, it is desirable to maintain the olive oil content at 5 to 6% by weight.

The present invention as described above uses only natural raw materials collected from nature to allow the absorption of ingredients beneficial to the human body from bread, thereby producing bread with enhanced functionality such as prevention of vascular disease.

The texture is maintained even after freezing and thawing, making it possible to manufacture bread that is more satisfying to consumers than regular commercial bread.

In order to explain the above operation, effect, configuration, and operation, reference is made to an embodiment shown in the drawings, but this is merely illustrative, and those skilled in the art will be able to make various modifications and other equivalent embodiments from this. It should be made clear that it is possible. Therefore, the true scope of technical protection of the present invention should be interpreted in accordance with the appended claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of rights of the present invention.

S100: Shoot powder manufacturing step S110: Washing material preparation step
S120: Pine shoot washing step S130: Washed material drying step
S140: Heat exposure step S150: Moisture drying step
S160: Pine shoot concentration step S170: Fine powder manufacturing step
S200: Fermentation broth manufacturing step S210: Fermentation preparation step
S220: Solsae pure liquid manufacturing step S230: Mixture creation step
S240: Fermentation liquid production step S250: Pine shoot fermentation liquid production step
S300: Sediment manufacturing step S310: Raw material preparation step
S320: Sap formation step S330: Sap sediment manufacturing step
S400: Molded product manufacturing step S410: Polishing step
S420: Dough manufacturing step S430: Powder application step
S440: Panning step S500: Final water generation step

Claims (6)

A shoot powder manufacturing step (S100) of drying pine shoots, concentrating them through hot water extraction, and then transforming the concentrated pine shoots into fine powder;
Fermentation broth manufacturing step (S200) of fermenting pine shoots using vitamin C as a fermentation catalyst and extracting the fermented pine shoots to produce a fermentation liquid of pine shoots:
A sediment production step (S300) in which edible herbs and pine shoots are extracted with hot water, concentrated and mixed to form sap, and then sediment is produced from the formed sap;
Brown rice was polished with a 6-minute sea bream, then mixed with the 6-minute sea bream and the shoot fermentation liquid to prepare dough. The prepared dough was formed into a shell, and then the fine powder prepared in the sprout powder manufacturing step (S100) was applied to the outer peripheral surface of the shell. Molding manufacturing step (S400) of producing a post-molding product;
A final product generation step (S500) in which the sediment produced in the sediment manufacturing step (S300) is injected into the molding and heated to produce the final product;
It is composed of natural raw materials that are characterized by maintaining a soft inner texture, minimizing deformation of the texture of the outer skin due to external moisture, and improving storage by forming the final product using edible natural raw materials that can be obtained from nature. How to make bread using pine shoot sprouts.
According to paragraph 1,
The shoot powder manufacturing step (S100);
Washing material preparation step (S110) in which washing water is prepared by mixing brewed makgeolli and vinegar containing acetic acid;
A pine shoot washing step (S120) of stirring the pine shoots and the washed material to remove impurities contained in the pine shoots;
A washed product drying step (S130) of irradiating visible light to the washed pine shoots to induce evaporation of the washed material and dry it;
A heat exposure step (S140) in which the dried pine shoots are exposed to heat to remove residual harmful substances that are not removed in the pine shoot washing step (S120);
A moisture drying step (S150) of drying to remove moisture remaining in the pine shoots that have passed the heat exposure step (S140);
A pine shoot concentration step (S160) of concentrating the pine shoots by extracting hot water from the pine shoots dried in the moisture drying step (S150);
A fine powder manufacturing step (S170) of manufacturing concentrated pine shoots into fine powder;
Method for manufacturing pine sprout bread using natural raw materials containing.
According to paragraph 1,
The fermentation broth production step (S200);
Fermentation preparation step of preparing washed pine shoots, water, and vitamin C (S210);
A pure pine shoot liquid manufacturing step (S220) of mixing pine shoots and water and then crushing the pine shoots to produce pure pine shoot liquid;
A mixture creation step (S230) of forming a mixture by adding pure pine sap and vitamin C into a fermenter;
A fermentation broth generation step (S240) of removing air remaining in the mixture and inducing fermentation to produce a fermentation broth;
A pine shoot fermentation liquid generation step (S250) of extracting the fermentation liquid to form a pine shoot fermentation liquid;
A method of manufacturing pine sprout bread comprising.
According to paragraph 1,
The sediment production step (S300);
A raw material preparation step (S310) of preparing sediment raw materials by mixing aralia, nungaeseungma, pine shoots, jicama, and Geumhwagyu;
A sap forming step (S320) of forming sap by concentrating and extracting sediment raw materials;
Sap sediment manufacturing step (S330) of producing sediment from the extracted sap;
Method for manufacturing pine sprout bread using natural raw materials containing.
According to paragraph 1,
In the molding manufacturing step (S400),
A polishing step (S410) of peeling the bran layer on the side of brown rice to create 6-minute sea bream;
Dough manufacturing step (S420) of mixing sea bream and pine shoot fermentation liquid for 6 minutes to prepare dough;
A powder application step (S430) of creating an outer skin with dough and applying the manufactured fine powder to the outer peripheral surface of the outer surface;
A panning step (S440) of forming a molded product by arranging the outer skin coated with fine powder on a frame of a set shape;
Method for manufacturing pine sprout bread using natural raw materials containing.
According to clause 4,
The sap forming step (S320) is a method of manufacturing pine sprout bread using natural raw materials, further comprising a sugar content control step (S321) of adjusting the sugar content by adding snail sap.

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